Indian Spiced Chicken

🥘 Ingredients

• black pepper
• chicken breasts
  2 unit
• garam masala
  1 tsp
• garlic
  2 clove
• israeli couscous
  5 oz
• olive oil
  4 tsp
• red onion
  1 unit
• salt
• sliced almonds
  1 oz
• spinach
  10 oz

🍳 Cookware

• pot
• pan

1. 1

   Mince garlic and finely slice red onion . Butterfly chicken breasts : with your hand on top of each breast, slice it carefully in half almost all the way through, then open it up like a book. Repeat with the other breast.

   garlic: 2 clove, red onion: 1 unit, chicken breasts: 2 unit
2. 2

   In a pot , toast israeli couscous with the garlic and olive oil over medium heat. Once fragrant, about ⏱️ 1 minute , add 1½ cups water. Bring to a boil. Season with a pinch of salt . Reduce to a simmer and cook for about ⏱️ 8 minutes , until softened and the liquid has been absorbed. Add spinach to the pot, cover, and cook for about ⏱️ 1 minute , until wilted.

   israeli couscous: 5 oz, olive oil: 1 tsp, salt, spinach: 10 oz
3. 3

   Meanwhile, season each chicken breast with salt , black pepper , and garam masala . Heat olive oil in a pan over medium heat. Once hot, sear the chicken for about ⏱️ 3 minutes per side, until cooked through and juices run clear. Set aside to rest. In the same pan, add the onions and cook for ⏱️ 4 minutes , until softened. Season with salt and pepper.

   salt, black pepper, garam masala: 1 tsp, olive oil: 1 tbsp
4. 4

   Serve the couscous and spinach topped with the red onions. Thinly slice the chicken and serve it over the couscous. Sprinkle with sliced almonds !

   sliced almonds: 1 oz